FRENCH GREEN BEAN SALAD – Haricots Verts Salade
In a large pot, boil 1 lb. tender young green beans for 4-6 minutes (until just cooked and still a bit snappy), no more, and remove to shock in ice cold water. Pile in center of 4-8 serving plates with just a dab of mixed greens underneath. Sprinkle with pistachio nuts, crisp bacon and drizzle with my simple vinaigrette dressing below. Freshly ground salt and pepper should be generously added on top. Or, for an alternative version we omit the nuts and bacon, and toss the beans with the vinaigrette together with 10 oz. of thinly sliced fennel, 2 1/2 oz. watercress, and 4 oz., feta cheese crumbled. If you prefer the salad to be hot rather than cold, simply reheat the beans for two minutes in a skillet with 2 T. melted butter, before proceeding with the dressing. For all versions, drizzle with French sea salt and freshly ground black pepper just prior to serving.
SIMPLE VINAIGRETTE DRESSING
- 1/2 c. olive oil or safflower oil
- 1/4 c. red wine vinegar, sushi vinegar or balsamic vinegar
- 2 T. soy sauce
- Dash Worcestershire
- French sea salt
- Fresh ground pepper
- Red pepper flakes
- Dash of herbs de Provence
ALTERNATE TOPPING, MEYER LEMON BREAD CRUMBS
- 2 cups coarse fresh ciabatta bread crumbs
- 1/4 cup extra-virgin olive oil, divided
- Finely shredded zest of 2 small Meyer lemons
- About 1/8 tsp. kosher salt
- About 1/8 tsp. freshly ground black pepper
- 2 1/2 pounds green beans, ends trimmed
- 1 teaspoon fresh Meyer lemon juiceIn a large frying pan over medium heat, cook crumbs in 2 tbsp. oil, stirring, 5 minutes. Stir in zest and 1/8 tsp. each salt and pepper. Cook and stir until golden, 5 more minutes. Pour into a bowl.